I'm looking for:
 

Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Deep-fried / Cannoli Shells and Ricotta Cream Filling Recipe
    Lost? Site Map

    Cannoli Shells and Ricotta Cream Filling

    Average Rating:

     2 Total Reviews

    Showing 1-2 of 2

    Sort by:

    • on March 26, 2009

      This was a life saver i had a dinner party italian night and couldnt find a dessert recipe everyone loved them!!!! Although i couldnt find cinnamon oil so i used a couple of shakes of ground cinnamon. ty so much!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on June 30, 2008

      These turned out really tasty, though I admit to not going through all of the waiting time.. I mean geez I was 9 months preggers when I made these, I couldn't wait. I halved the recipe, used butter instead of crisco and doubled the amount of chocolate. I drained the ricotta for about 4 hours and didn't let the cannoli shells rest overnight. Also I totally must have botched the cannoli shells because they came out too hard. This may be because instead of cannoli metal rings, I tried to use my rolling pin, and later the end of my metal whisk (which worked better) for shaping the cannoli shells. Because my shells were so hard, I went ahead and stuffed them all with the ricotta mixture and by the next day the cannolis were pretty perfect. The ricotta a bit more firm and the cannoli shells a bit softer. I'll definitely try this again and try to do it right next time. Thanks for posting this extensive and awesome recipe. It was perfect for satisfying that cannoli craving I had in the last weeks of my pregnancy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    You Might Also Like...

    Cannoli / Cream Puff Filling. Recipe by Chicagoland Chef du Jour

    Cannoli / Cream Puff Filling

    By Chicagoland Chef du Jour
    View All Crusts/Pastry Dough Recipes

    Advertisement

    Nutritional Facts for Cannoli Shells and Ricotta Cream Filling

    Serving Size: 1 (121 g)

    Servings Per Recipe: 44

    Amount Per Serving
    % Daily Value
    Calories 724.8
     
    Calories from Fat 605
    83%
    Total Fat 67.2 g
    103%
    Saturated Fat 14.5 g
    72%
    Cholesterol 31.6 mg
    10%
    Sodium 56.4 mg
    2%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 0.5 g
    2%
    Sugars 18.2 g
    72%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    cinnamon oil

    Detailed Nutrition Values About Nutrition Info

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites